Sweetpotato Street Corn Salad

Ingredients

• 3 large sweetpotatoes, peeled and cut into ½-inch cubes
• 1 tablespoons olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cumin
• 3 cups corn, cooked and cooled (fresh or a 16 oz. bag of frozen)
• ½ cup scallions, thinly sliced
• ½ cup cilantro, chopped
• 1 large jalapeño, diced small
• ¾ cup cotija cheese, crumbled
• 1 lime, juiced (or 2–3 tbsp), more to taste
• 2 tablespoons mayonnaise
• 2 garlic cloves, very finely minced or microplaned
• ⅓ cups plain Greek yogurt, full-fat
• ½ tsp salt
• 1 tsp chili powder
• 1 tsp cumin

Method

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed sweetpotatoes with olive oil, salt, pepper, garlic powder, paprika, and cumin.
3. Spread on the sheet and roast 20-25 minutes, flipping halfway, until tender. Let cool.
4. In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, garlic, salt, pepper, chili powder, and cumin to make the dressing.
5. Add the cooled sweetpotatoes, corn, scallions, cilantro, jalapeño, and cotija cheese to the bowl.
6. Toss everything together until evenly coated and serve.